SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
PLUM-KISSED PEAR JAM
'Years ago, when I complained my pear jam was bland, an aunt suggested that I add plum pulp to my next batch,' recalls Margaret Zickert from Deerfield, Wisconsin. 'I did...and then I won the grand prize in a recipe contest with the thick tasty results!'
Provided by Allrecipes Member
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums. Stir in pectin. Bring to full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 24.9 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 0.1 mg, Sugar 24.2 g
HERBED PEAR JAM
Make and share this Herbed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 1h30m
Yield 7 cups
Number Of Ingredients 7
Steps:
- Cut 1/2 of pears into 1/2-inch pieces.
- Finely chop remainder in processor.
- Combine all pears with wine in heavy large saucepan and set aside.
- Using veg peeler, remove half of peel from orange and lemon (colored part only).
- Thinly slice peel.
- Remove remaining peel and all white pith from orange and lemon.
- Chop pulp finely, discarding seeds and tough membrane.
- Stir sliced peel and chopped pulp into pears.
- Cover and simmer over medium heat 10 minutes to blend flavors.
- Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.
- Increase heat and bring to rolling but not foaming boil.
- Cook about 40 minutes, stirring frequently toward end of cooking time.
- NOTE: To test for doneness, remove pan from heat.
- Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.
- One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.
- Stir in lemon juice; discard bay leaves.
- Spoon jam into hot jars to 1/4" from top.
- Immediately wipe rim using towel dipped in hot water.
- Place lid on jar; seal tightly.
- Arrange jars in large pot, filled with water.
- Process 15 minutes in boiling water.
- Remove jars from water bath.
- Cool to room temperature.
- Store in cool dry place, for up to 1 year.
- Refrigerate after opening.
PEAR JAM
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
Steps:
- Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
- Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
- Stir-in the powdered pectin, spices and ginger.
- Bring to a boil and boil hard for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for 4-minutes stirring frequently.
- Ladle into sterile jars, seal and process for 10 minutes.
- Yield 7 half pints.
PLUM KISSED PEAR JAM
Make and share this Plum Kissed Pear Jam recipe from Food.com.
Provided by Sharon123
Categories Pears
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a kettle, combine pears and plums.
- Stir in pectin.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar; return to a full rolling boil.
- Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam.
- Pour into jars or freezer containers and cool to room temperature, about 1 hour.
- Cover and let stand overnight or until set, but not longer than 24 hours.
- Refrigerate or freeze.
Nutrition Facts : Calories 795.9, Fat 0.2, Sodium 19.3, Carbohydrate 206.4, Fiber 3.6, Sugar 193.6, Protein 0.5
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